New sweetener "jiangkuling" developed in the United States

Recently, a kind of oligonucleotide and DNA based sweetener compound "jiangkuling", which can reduce the impact of bitter molecules and is made from yeast, was developed by linguajie company, a biotechnology fragrance company in new George state, and has obtained the production technology patent The new sweetener can be used to improve the taste of food and medicine, and is currently being tried by major food production companies and pharmaceutical companies "Jiangkuling" can be directly added to food, beverage, health food and medicine to reduce bitterness and increase sweetness The new sweetener can stimulate the brain nerves, thus releasing a protein peptide in the mouth that can block the perception of bitterness In fact, the cells of jiangkuling defending tongue feel bitter molecules, which are similar to bitter grapefruit, caffeine and naringin in the analgesic "ibuprofen" products "Jiangkuling" has no effect on other taste The product is a natural substance, so it is safe It is expected that relevant departments will formulate regulations for food and beverage in the future The company hopes that the sweetener will be officially approved for use after 18 months of trial use Now, two or three food material companies have officially studied and quoted the patented technology to produce the new sweetener products Adding "jiangkuling" to processed food can also reduce the amount of sugar and sodium salt in processed food, and become more suitable for health care At present, the company is developing more DNA based synthetic sweeteners and salt substitutes, and plans to put these new products into commercial production and supply additive Market in the next few years Source: China food ingredients network